Spicy Red Salsa

° Makes ¾ cup

Although salsa is readily available at most supermarkets, you might enjoy this homemade version. Use as a dip for chips or add to salads and stews. It will keep for up to 2 weeks in the refrigerator.

• 1 jalapeño pepper, coarsely chopped (2½ teaspoons)
• 1 large clove garlic, peeled and crushed
• 2 tablespoons cilantro leaves
• 2 small plum tomatoes (4 ounces total), quartered
• 1 tablespoon water
• 1 tablespoon ketchup
• ⅛ teaspoon salt

Place the jalapeño, garlic, and cilantro in a food processor and process for 5 to 10 seconds, until coarsely chopped. Add the tomato pieces, water, ketchup, and salt and process until the mixture is chunky, with no pieces larger than ½ inch. Transfer to a jar and refrigerate until ready to use.

Horseradish Sauce

° Makes 1 cup (6 servings)

This sauce is excellent with clams or oysters on the half shell, and it gives added zip to salad dressings, barbecue sauces, and tomato sauces. It will keep in the refrigerator for a couple of weeks.

• ½ cup ketchup
• ¼ cup grated fresh horseradish, or 6 tablespoons bottled
• 2 teaspoons rice vinegar
• ½ teaspoon Tabasco sauce

Combine all the ingredients in a jar with a tight-fitting lid and mix thoroughly. Store, refrigerated, in the covered jar until ready to use.